New pizza maker here. Still rough around the edges. My first attempt I did not get a lot of pictures of, here is my second attempt.

Did not have a scale so I sort of eye-balled the recipie. It was probably close to 6 cups flour 4 cups water, using KA bread flour. Salt was from the salt-mill and I didn't measure just gave it several good twists. Yeast was about 2/3 tsb ADY. After mixing in the kitchen-aid I seperated into three balls and put it in the fridge for 48 hours. I just bought a scale so my next dough should be a good starting point.

Overall flavor was good but I need to work on my pizzza stretching skills.

Cooked on a large big green egg grill. Dome temp started out at 850 and I let it preheat for 45 minutes. By the time the pizza went on it was at about 700 degrees dome temp.

That 'lil pizza looks really good. How hot can you get your BGE? Thanks.

Bob

Hottest so far is about 850 (there is a built in tel-tru thermometer in the dome). Have not done anything crazy yet to get the temp hotter, my setup is just drop in the charcoal and go. I don't have an IR thermometer so I'm not sure how hot the stone gets.